Acciughe sotto sale di Monterosso

Acciughe sotto sale di Monterosso are a Slow Food Presidium product made in the village of Cinque Terre, where anchovy fishing and salting are millennial traditions. The anchovies are caught between April and July using the traditional "lampara" fishing technique.

Salting takes place in arbanelle (terracotta or glass vessels): fresh anchovies are layered alternately with coarse sea salt, pressed down, and left to mature for at least 40 days.

The result is an anchovy with an intense yet delicate flavor, meaty and compact, perfect to enjoy as an antipasto with butter and bread, in pasta, salads, and Ligurian savory pies.